Protein Pancakes-Pumpkin Version
Add a bit of Fall in your life with these Pumpkin Pancakes. All whole food, Keto / Low Carb and Vegetarian. These will keep you full!
Ingredients
400 grams raw egg whites
80 grams egg white powder
4 grams cinnamon (or Pumpkin Pie Spice)
6 grams fine pink or sea salt
300 grams raw whole eggs
100 grams unsweetened almond milk
200 grams canned pumpkin (not pumpkin pie filling)
Instructions
Whip egg whites to stiff peaks in a stand mixer
In a bowl, weigh out egg white powder, salt and cinnamon.
In a second bowl, mix eggs, unsweetened almond milk and canned pumpkin
Slowly pour dry ingredients into the stand mixer on medium/high speed.
Slowly pour in wet ingredients until fully incorporated. Do not over mix.
Portion out on griddle using a 1/4 cup scoop, flip when uncooked portion becomes firm
Makes 4 servings (about 32 pancakes total)
Notes
Makes 4 servings (32 pancakes total)
Protein 38 grams
Total Carbs 7.2 grams
Net Carbs 5.2 grams
Fat 8.6 grams
Nutrition
- Serving Size: 1/4 recipe
- Fat: 8.6
- Carbohydrates: 7.2
- Protein: 38